Recipe
Native American Goma Wakame Salad
Savory Seaweed Salad with Native American Flair
4.5 out of 5
This Native American twist on the traditional Japanese dish, Goma Wakame, combines the umami flavors of seaweed with indigenous ingredients to create a refreshing and nutritious salad.
Metadata
Preparation time
15 minutes
Cooking time
N/A
Total time
45 minutes (including marinating time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
Sesame seeds
Not suitable for
Paleo, Keto, Low-carb, High-protein, Whole30
Ingredients
In this Native American adaptation of Goma Wakame, we incorporate indigenous ingredients such as wild rice, corn kernels, and sunflower seeds to add a unique texture and flavor profile. The dressing is also modified to include toasted sesame oil, apple cider vinegar, and a touch of maple syrup, which adds a hint of sweetness reminiscent of Native American cuisine. We alse have the original recipe for Goma wakame, so you can check it out.
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2 cups (470ml) rehydrated wakame seaweed 2 cups (470ml) rehydrated wakame seaweed
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1 cup (185g) cooked wild rice 1 cup (185g) cooked wild rice
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1 cup (150g) corn kernels 1 cup (150g) corn kernels
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1/4 cup (35g) sunflower seeds 1/4 cup (35g) sunflower seeds
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2 tablespoons toasted sesame oil 2 tablespoons toasted sesame oil
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2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
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1 tablespoon maple syrup 1 tablespoon maple syrup
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 220 kcal / 920 KJ
- Fat (total, saturated): 12g, 1.5g
- Carbohydrates (total, sugars): 24g, 5g
- Protein: 6g
- Fiber: 4g
- Salt: 0.5g
Preparation
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1.In a large bowl, combine the rehydrated wakame seaweed, cooked wild rice, corn kernels, and sunflower seeds.
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2.In a separate small bowl, whisk together the toasted sesame oil, apple cider vinegar, maple syrup, salt, and pepper.
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3.Pour the dressing over the salad and toss gently to combine.
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4.Allow the salad to marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
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5.Serve chilled and enjoy!
Treat your ingredients with care...
- Wakame seaweed — Make sure to rehydrate the seaweed according to package instructions before using it in the salad.
- Wild rice — Cook the wild rice according to package instructions until it is tender but still slightly chewy.
- Sunflower seeds — For added flavor, toast the sunflower seeds in a dry skillet over medium heat until they become golden brown.
Tips & Tricks
- For a heartier salad, add diced avocado or grilled tofu.
- Adjust the sweetness of the dressing by adding more or less maple syrup according to your taste preference.
- Garnish the salad with fresh herbs like cilantro or parsley for an extra burst of flavor.
- Make a larger batch of the dressing and store it in the refrigerator for future use.
- Serve the salad as a side dish or as a light lunch by adding some grilled chicken or shrimp.
Serving advice
Serve the Native American Goma Wakame Salad chilled as a refreshing side dish or as a light lunch. It pairs well with grilled meats or can be enjoyed on its own for a nutritious and satisfying meal.
Presentation advice
Present the salad in a large wooden bowl or on individual plates, garnished with a sprinkle of sunflower seeds and fresh herbs. The vibrant colors of the wakame seaweed, corn kernels, and wild rice will create an eye-catching display.
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